this makes a change from just cooking the sausages normally, and makes a nice light meal with a good salad
Ingredients for plate-pie filling:
1lb. (approx.500g.) good quality sausages - I used Paul Rankin's Pork Sausages -
slit the skins and take out the sausagemeat, discarding the skins.
1 shallot or small onion peeled and chopped
Herbes de Provence or mixed herbs - to taste
little black pepper
1 med. beaten egg - keep a tiny bit back to glaze the pastry
handful of porridge oats - enough to make the mixture not too sticky
Squish everything together well with your hands :) - set aside -
6ozs. SR Flour plus
2 ozs. Gram Flour (or just 8 ozs. SR Flour)
pinch of salt
4 ozs. hard margarine (or butter)
2 ozs. white vegetable fat such as Trex
approx. 6-9 tblspns. of cold water
small amount of cornmeal or semolina
'Crumb' fat, flours and salt in your food processor
Add the cold water and whizz until the pastry comes together nicely
Cut the pastry ball in half
Grease your plate and roll the pastry out on a floured surface to size for the pie base - overlapping the plate, prick with a fork and sprinkle a small mount of cornmeal over.
Place the filling in, pressing down lightly, roll out a lid, place on top, and trim off the excess pastry and crimp - if fancied.
Press together with a fork around the edges, or crimp.
Leave to chill in the fridge for about 1/2 hr.
Brush with a little beaten egg and bake until golden for approx. 35 mins at 190 C.
*Idea: this is also lovely if you quarter and core an apple, slice it very thinly and place a layer on the pastry base, then over the sausage mix, (then the pastry lid) - the apple goes beautifully with the pork.
This is very nice eaten warm or cold.